Short Ribs Braised in Barolo

Working in Arizona, I have always seen Barolo, short ribs and truffle oil being used regularly. I was missing these one day and decided to make some for myself. So here is my version of this dish.

Ingredients

  • 2 carrots, small
  • 2 celery stalks
  • 1 onion, small
  • 4 garlic cloves
  • 1 1/2 lb. short ribs
  • 1 bottle Barolo
  • 500 ml beef stock
  • Salt and Pepper to Taste

Directions

Pre-heat oven to 350 degrees Celsius.

Cut carrots, celery, onions and garlic into brunoise. Season beef with salt and pepper and in a hot stainless steel pan brown beef on all sides. Put in a half hotel pan, set aside Turn heat down, discard excess fat and add the diced vegetables and cook until translucent. Add some flour and cook for a few minutes. Deglaze with wine. (Save a glass for yourself!!!) Let wine simmer to minimize acidity. And then add to the pan of ribs. Cover with aluminum foil and put in the oven for 3-4 hours. After 3 hours, check if meat is tender.

Once meat is tender, gently transfer to another pan, keep warm. Strain braising liquid and reduce to ¾ and thicken as needed. Adjust seasoning.

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Mise en Place 🙂
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Served with Roasted Garlic Smashed Potatoes and Steamed Vegetables and Truffle Oil.
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Pulled short ribs and served with Tallegio Santi or Brillat Savarin ala Truffe on Foccacia. Drizzle some truffle oil too!

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